Director of Restaurants
Oversees the high-volume restaurant operations and In Room Dining operation on a daily basis. As a department head, oversees and manages the food and beverage management team and employees to successfully execute the overall restaurant operations. Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and initiatives, focusing on growing revenues and maximizing the financial performance of the departments, to ultimately provide a return on investment to the owner and The Ritz-Carlton. The position ensures the food and beverage/culinary operation meets the customer expectations, handling customer complaints, delivering products and services to meet and exceed the needs of the brand’s target customer. Effectively recruits, trains, manages employees, and ensures employee engagement satisfaction is met.
Seasoned Food and Beverage Manager, minimum of 4 years’ experience in Management role in a luxury Food & Beverage operation preferred
Degree in hospitality management or equivalent hospitality training
Experience in managing a large and diverse workforce
Understands all facets of luxury Food & Beverage operation
Quality oriented and maintains high standards in service delivery based on AAA and Forbes Travel Guide standards
Leads all areas of Food and Beverage including restaurants, bars, lounges, room service
Open, flexible, reliable, motivating, energetic, focused Team Leader
Organized, structured, and process orientated
Strong financial acumen required
Knowledge of detailing industry standards in cost control and Food & Beverage audit practices
Successful track record in employee development, training, and employee engagement
Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Skills and Knowledge
• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Economics and Accounting – Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
https://careers.marriott.com/director-of-restaurants/job/837569625F39D26FA878DBEE28622825
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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